I made this for a side dish. It was very good. I did add a little splenda the next day and liked it a bit sweeter.
1 cup non-fat plain Greek yogurt Beth used full fat yogurt
3-4 seedless cucumbers, sliced thinly Beth used 2 large English cucumbers
¼ red onion, thinly sliced and roughly chopped
1 clove garlic, pressed or minced finely
juice from ½ lemon
¼ cup chopped fresh dill, plus more for garnish Beth used 2 T dried dill weed
¼ cup chopped fresh mint, plus more for garnish
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Toss the cucumbers and red onion in a medium to large bowl. Mix the yogurt, garlic, lemon juice, dill, mint, salt and pepper together in a small bowl then add to the cucumbers and toss to coat. Add more salt and pepper as desired and garnish with more mint and dill. Refrigerate for 1 hour before serving.